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Innovation for the production of bakery products
Clelia Covino, PhD student of Food Science at the Agriculture University of Naples Federico II, explores how enzymes can be leveraged to further innovation in the bakery sector.
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webinar
Perspective on Practical In-Line Process Measurements in the Baking and Frying Industry
Presented by Dr Andy Grady, Market Manager for NDC Technologies, this webinar will discuss making critical measurements in the process, how imperative these measurements are, and what they can do for you and your product.
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Remaining agile through tough times
Paul Baker, Founder of bakery brand St Pierre Groupe, explains the importance of adaptability in order for businesses to thrive in the food sector, particularly in light of the current global crisis.
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Video: Cost efficiency with DuPont™ Danisco® baking enzymes
Andy Flounders, Senior Bakery Applications Specialist at DuPont Nutrition and Biosciences discusses the current demand on the bakery market during these times.
news
Warburtons joint venture to support innovative bakery start-ups
Working with Mission Ventures, Warburtons is to provide mentoring and funding for SMEs and start-ups producing innovative bakery products.
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Protecting artisan baking
Foodservice industry expert Kevin Curran discusses how COVID-19 hygiene measures have caused wrapped packaging to quickly become the future of the bakery sector.
news
Project develops novel method to repurpose bread waste
A collaboration between Foodprint and the Food Innovation Centre has come up with a new way to turn ‘best before date’ bread into a sweet treat based on the traditional Indian dessert Gulab Jamun.
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Lawsuit filed against American bakery company
US law firm, Marler Clark, is representing two victims of the 2018 E. coli romaine lettuce outbreak.
webinar
Live Panel Discussion: Challenges and opportunities of the European baking sector
4 June 2020 | By
While the baking industry is working hard to meet the demand in fresh, frozen and packaged baked goods, will trends like ‘clean label’ stay?
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Health review launched to reaffirm beneficial role of bread in UK diet
The British Nutrition Foundation (BNF) and the Federation of Bakers have launched an updated review which considers the trends and nutritional properties of bread.
news
Bakery benefits from Certa Sine pump in viscous product application
Founded in 1956, Sonneveld has built a global reputation manufacturing innovative solutions for the bakery sector.
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Sugar reformulation: sweet but not so simple
Sugar expert, Julian M Cooper, discusses the challenges that sugar reformulation presents to new developers, and outlines examples of attempts made on different products.
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10 actions to protect your business
Siddhi Mehta, founder of the Swiss patisserie, Rhythm 108, outlines the actions it is taking during the pandemic to survive as a business.
news
Food scientists upcycle bread waste into non-dairy probiotic drink
This new beverage is currently the only known probiotic drink made from a bread base, according to the NUS team.
news
FDA offers answer to shortage of shell eggs
The FDA is allowing temporary flexibility for shell egg packaging and labelling sold to consumers by retail food establishments.
